It feels like I made this crumble ages ago, erm... actually I think that probably is the case!

I've got so many recipes I want to share with you that have been stockpiling over the last couple of weeks as my creativity has continued full throttle but the practical reality of typing it all up on my computer to get it out there to the world has struggled a little more with so much going on in the background. Making decisions seem to take a lot of my time up- way too much procrastination going on recently!!

But all is good, there is plenty of time to enjoy the ride. Life is not for rushing. (maybe one day i'll follow my own advice).

So, back to the crumble.

This one literally takes five minutes.

It's healthy and gluten free.

There is absolutely no excuse not to make it!

So many of my recent recipes have been of the quick 5 to 10 minute type I think that's why I've created so many yet not blogged them, as in actual fact it takes longer to post them than it does to create them in the first place, crazy!

For this little dish I had just picked a big tub full of blackberries and so it was a no-brainer to team them with apple as it's my favourite summer-becomes-autumn fruit combo.

The almond flour made a great gluten-free topping, lightly crumbly and melt-in-your-mouth. it was a simple 'throw the ingredients into a bowl and clump up your fingers' type of deal and I cheated a little and grilled the topping instead of baked it for the super-speedy finish. It worked really well. 

So...who fancies a quick midweek desert? 

Enjoy.

Recipe: 5-minute blackberry and apple crumble

serves 2 (or 1 hungry person)

ingredients:

fruity bit: 

• 1/2 cup blackberries

• 1 apple sliced fairly small (tart apples are best)

• 1 tsp lemon juice

• 1 tsp arrow root powder

topping:

• 1/2 cup fine almond flour (not ground almonds)

• 2 tbs agave syrup (or syrup of choice)

• 1 tbs coconut oil

• pinch salt

• a touch of water (only if needed) 

Method:

For the fruit compote, toss the fruit in the lemon juice and arrow root powder and then cook on the hob to soften down- up to 5 mins.

Meanwhile combine the topping/base ingredients to form coarse crumbs/globs. Add a touch of water (if needed) to help the globs stick together a little.

Pile the hot fruit mixture into a small pie dish (approx 15cm diameter) and roughly crumble the topping on top- there should be some larger chunks. 

Grill on medium-high heat for a couple of minutes until the crumble topping begins to go golden- note it wont take long at all so keep a close eye! 

Alternatively if you want to go down the more traditional route of oven baking, you can cover with tin foil and bake for about 20 minutes until cooked, and then uncover and bake for a further 2 minutes to brown the top- but again keep a close eye! Note: i haven't tried it this way but suggestions I saw on the web followed this route. The foil prevents the almond flour browning prematurely.